Food - Drink
The Easy Trick To Prevent Ice Crystals On Homemade Ice Cream
By ANNA STAROPOLI
It doesn’t have to be summer to enjoy a delicious ice cream cone, and it's even better if you churn up your own batch. All you need for most ice creams is heavy cream or milk, sugar, egg yolks, and flavorings; however, no matter which recipe you use, you need to freeze your base properly to avoid crunchy ice crystals in your final scoop.
To make sure your ice cream comes out smooth, keep your ingredients and storage container properly chilled throughout every step of the process. Martha Stewart suggests keeping your ice cream base cold before it even reaches the ice cream machine; the colder you keep everything, the smaller the ice crystals will be in your final product.
Fany Gerson of ice cream shop La Newyorkina also says to keep the storage container chilled before you put the ice cream inside of it. Stick all your ingredients and containers in the fridge or freezer until they're ready to use, and return them to the cold when you're done actively using them, for the time being.